Publicaciones en la fuente INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Tipo Año Título Fuente
Artículo2021Wine lees: from waste to O/W emulsion stabilizerINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2020Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vesselsINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2019Olive oil nutritional labeling by using Vis/NIR spectroscopy and compositional statistical methodsINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2019Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and alpha-tocopherol on the Rancimat oxidative stability of vegetable oilsINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2019The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilizationINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2014Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compoundsINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2014Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberryINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2007Changes in composition of the lipid matrix produce a differential incorporation of carotenoids in micelles. Interaction effect of cholesterol and oilINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2007Colour and flavour changes during osmotic dehydration of fruitsINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES